Dreamy Coconut Cream Pie

Step 1

Prepare and bake a single crust pastry and allow to cool, or use a pre-made pie crust.

Step 2

In a medium bowl prepare pudding mix according to package directions, whisking in the coconut extract and vanilla. When the pudding is smooth, stir in the shredded coconut and set aside for 10 minutes to firm up.

Step 3

Preheat oven to 400 degrees F. In bowl of electric mixer beat egg whites until foamy, then add the cream of tartar and mix to dissolve. With machine running, add sugar slowly. Stir in vanilla and continue to whip until very firm peaks form.

Step 4

Spoon filling into the baked pie shell. Spoon topping onto pie filling and swirl with the back of a spoon or spatula, pushing the edges to touch the crust all around. Sprinkle with coconut and bake for about 7 minutes or until topping is golden brown. Watch carefully to be sure the coconut does not burn.

Step 5

Allow to stand at room temperature for 1 hour before serving or chill, lightly covered with plastic wrap, up to 1 day before serving.